Archive for November, 2005

The last kick at the grill

Fall is almost gone and I’ve got one of my last chances to use the grill, so it’s no surprise we had a nice thick and juicy veal chop, served with steamed broccoli and mashed potatoes.


Over Stuffed Spanish Omelette

My idea of a Spanish omelette (for two), stuffed with burrito beef, diced tomatoes, green onions, cheddar cheese, sour cream, salsa, chopped cilantro and jalapeños, until you can barely fold it. Add a little coffee and toast and you’re good for the next 8 hours.


Chicken and Matzah Ball Soup

Pretty simple to make, buy some chicken bones root vegetables and make chicken stock. Grab your favorite package of Matzah Ball mix and roll up some dumplings, throw in some whole chicken pieces ’till they’re cooked and viola chicken soup with plenty of leftovers. Great for the fall cold and flu season.


Pork Scaloppini

This is from Martha Stewart, although we’re not on a first name basis. Pork scaloppini’s fried in olive oil and butter and then celery, Cremini mushrooms, chicken stock and cream form the sauce. Served on a bed of German egg noodles. Simple to prepare, makes great leftovers and very easy to eat.


Beef short rib risotto

This dish is completely from scratch (no recipe either), except for butchering the cow, making the cheese, … Short ribs braised for a few hours and shredded, the risotto is a prepared the classical way, I used a mixture of chicken stock and the braising liquid for the risotto. Also in the rice are some par-boiled carrots and crushed tomatoes. A perfect dish for the fall.


Steak au Poivre Verte

AAA Canadian filet mignon, rubbed with green pepper corns and rolled in cracked black pepper corns. The sauce is from the pan juices, veal stock, white wine, French shallots, Cremini mushrooms, cream and a little port. My wife said her lips were on fire from the pepper corns, but I have to say it was a good kind of fire. Served with simple mashed potatoes and medallions of carrot.


Lemon Sole

Filet of Lemon Sole with a red pepper and chili pepper relish (which also includes shallots and cilantro) also on the plate sautéed zucchini, boiled red baby potatoes and a celery root slaw. The slaw includes celery root, celery, radish, cilantro, rice wine vinegar and sour cream with a touch of canola oil.


Italian Chicken Roles

This recipe is from the Frugal Gourmet Cooks Italian, and I should have cut the roll in half like I did with the veal roll I did recently to provide some dimensionality for the picture. This is scallopinied chicken breasts rolled with provolone and prosciutto. I made a Cremini and Marsala sauce. Accompanied with mashed potatoes and sautéed zucchini.


Shrimp Fusilli

Sautéed shrimp with fusilli in a simple tomato sauce with yellow pepper, leek and smokey bacon.


Pasta e Fagioli

This is one of the greatest soups on the earth, and I make it a little extra special by using the left over braising liquid from the Osso Buco I made recently. This dish includes red kidney beans, ground veal, fennel, celery, chicken stock and tomatoes. Finally it’s finished with big slices of Parmigiano-Reggiano. For a starter we had an onion tart with goats cheese.